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Epicurious

Angostura Fizz

By Roger Kamholz
A glass of angostura fizz garnished with a pineapple wedge.
Photo by Joseph De Leo, Food Styling by Micah Marie Morton

This unusual cocktail comes by way of Charles H. Baker, Jr.’s famous two-volume travelogue on food and drink, A Gentleman’s Companion, which first appeared in 1939, but the drink probably originated as a way for the Trinidadian manufacturer of Angostura bitters to promote its product. It uses as its base spirit a full ounce of Angostura (no slouch at 44.7% ABV), yet the Angostura Fizz comes across as a mellow and light, with a fluffy foam head from the egg white, cream, and seltzer.

What you’ll need

Cooks’ Note

Raw egg is not recommended for the elderly, people who are pregnant or have weakened immune systems...or folks who don’t like raw eggs.

Recipe information

  • Total Time

    5 minutes

  • Yield

    Makes 1

Ingredients

1 large egg white*
1 oz. Angostura bitters
1 oz. fresh lime juice
½ oz. heavy cream
¼ oz. grenadine (such as Luxardo)
¼ oz. simple syrup (1:1)
About 3 oz. chilled seltzer
Pineapple wedge (for serving)

Preparation

  1. Add 1 large egg white, 1 oz. Angostura bitters, 1 oz. fresh lime juice, ½ oz. heavy cream, ¼ oz. grenadine, and ¼ oz. simple syrup (1:1) to a cocktail shaker. Shake without ice to emulsify egg white, about 15 seconds. Add ice and shake until exterior is chilled, about 15 seconds. Strain contents into an empty collins glass, then top with about 3 oz. chilled seltzer while tipping glass at an angle. Garnish with a fresh pineapple wedge straddling rim of glass.

TagsEpicuriousEasyQuickCocktailAlcoholBeveragesBittersLimeCitrusFruitGrenadine

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